Japanese Scrambled Eggs
User Reviews
4.9
14 reviews
Excellent
Japanese Scrambled Eggs
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Perfect, pillow-soft Japanese scrambled eggs, fragrant and light, spooned over fluffy rice - it's the perfect start to any day.
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Ingredients
- 3 egg
- 1 tbsp mirin
- 1 tsp soy sauce
- ¼ tsp salt
- 2 tsp sesame oil
- 1 spring onion (finely sliced)
- 1 tbsp Furikake rice seasoning Japanese
- 1 cup white rice (cooked - leftover is best)
Instructions
- Cook the rice if you're making it now and keep warm. If you're using leftover rice, reheat in the microwave and keep warm.
- Beat the eggs together with the mirin, soy sauce, salt, pepper and 1 tsp of the sesame oil.
- Heat a small frying pan with the remaining sesame oil until just hot - not too hot, we don't want the egg to cook too quickly.
- Pour the eggs into the pan and leave for a few seconds before stirring. Stir until just set, but still wet then remove from the heat - it will continue cook in the pan.
- Make a bed of the warm rice and then slide the eggs over the rice. Lastly, sprinkle with the spring onion and Japanese rice seasoning and enjoy right away!
Nutrition Information
Show Details
Calories
977kcal
(49%)
Carbohydrates
157g
(52%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Cholesterol
491mg
(164%)
Sodium
1246mg
(52%)
Potassium
395mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
962IU
(19%)
Vitamin C
3mg
(3%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 977 kcal
% Daily Value*
| Calories | 977kcal | 49% |
| Carbohydrates | 157g | 52% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 491mg | 164% |
| Sodium | 1246mg | 52% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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